Venison Chicken Fried Steak
Why I Love This Recipe
Submitted by: "Bret Mcintire"
Ingredients You'll Need
Salt, Pepper, (Tony’s Chachere’s)
Hunt your own deer this way you know your deer has been harvested properly.
Quarter and put in ice chest for 4-5 days draining the ice chest and adding additional ice when necessary.
This is critical to get the gamey taste out of the meat.
When processing the meat, I prefer to have the meat tenderized.
*Note: If venison is not available, tenderized cutlets will work. They do not taste as good, but they will work just fine.
Place steaks in milk.
Add 2 eggs with salt and pepper…for extra flavor, add a little Tony’s Chachere’s as well.
Let sit for no less than 24 hours in the refrigerator.
Prepare batter with flour, bread crumbs and saltine crackers, mix all together.
Prepare peanut oil on medium heat in an iron skillet (important; cast iron distributes heat better), I prefer to do this on a gas stove, but electric will work.
Pull steaks from the milk and egg batter, placing them in the prepared batter.
Once batter is on the steaks, move back to the milk and egg batter a 2nd time, then back to the prepared batter.
*Note: The double batter will hold firm in the oil and will not flake off the prepared meat.
Place steaks in peanut oil.
Once they start to float, flip them.
Very important that you do not get your oil too hot, remember you are dealing with a very lean piece of meat. In an effort to not overcook, you will have to adjust your heat regularly.
Should not take more than 7-8 minutes to cook a skillet full.
Pull out to cool and ready to serve.
Once you have finished with the steaks, by all means do not throw the oil out. Drain the oil down leaving all the batter, add milk and flour on low heat stirring often to make an exceptional dirty gravy.
*Note: First timers will more than likely have a problem with adding too much milk. This is okay just add more flour. If it gets too thick, simply add more milk.